The extra jams are obtained by processing the fruit pulp, without the addition of gelling agents. This is possible thanks to a particular process that vacuum concentrates the fruit pulp at a very low boiling temperature (55-60 ° C), preserving its color and organoleptic characteristics. At the same time, elements such as sugars and pectins already naturally contained in fruit increase in the finished product.
 Excellent product for breakfast, snacks and the preparation of desserts.